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Oregon Roast Chicken with Root Vegetables

There’s nothing quite like a perfectly roasted chicken, especially when it’s sourced from a local farm like Nuna Farms. Raised on a diet free from corn and soy, their chickens offer a superior flavor and texture that’s ideal for a classic roast. Pair this with a selection of local Oregon vegetables, and you have a dish that truly celebrates the bounty of the Pacific Northwest.

This roast chicken recipe highlights the rich flavors of Oregon’s produce, creating a meal that’s both comforting and nutritious.

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Ingredients

1 whole chicken from Nuna Farms

4 large carrots, peeled and cut into chunks

3 beets, peeled and cut into chunks

6 small Yukon Gold potatoes, halved

1 large yellow onion, quartered

4 cloves garlic, smashed

4 sprigs of fresh thyme

3 sprigs of fresh rosemary

2 tbsp olive oil

Salt and pepper to taste

1 lemon, halved

Instructions

  1. Preheat your oven: Set it to 425°F (220°C).
  2. Prepare the chicken: Pat the chicken dry with paper towels. Season the inside with salt and pepper, then stuff with the lemon halves, 2 sprigs of thyme, and 2 sprigs of rosemary.
  3. Prepare the vegetables: In a large bowl, toss the carrots, beets, potatoes, onion, and garlic with olive oil, salt, and pepper. Spread the vegetables in a roasting pan.
  4. Roast: Place the chicken on top of the vegetables. Rub the outside of the chicken with olive oil, and season with salt, pepper, and the remaining herbs. Place in center of oven and immediately lower temperature to 375°F. Roast for about 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
  5. Rest and serve: Let the chicken rest for 10 minutes before carving. Serve the chicken with the roasted vegetables on the side, garnished with extra fresh herbs.